Step 1

Lightly grease a 9 or 10 inch glass pie pan and preheat oven to 325 degrees F.

Step 2

Mix together the graham crumbs, butter and sugar until well combined.

Step 3

Press evenly into the bottom and sides of the greased pie plate, then bake for 10 minutes at 325 degrees F before cooling completely.

Step 4

Scald the milk in the microwave or on the stove top. Microwave works best as there is no chance of burning the milk. Just watch it doesn't boil over.

Step 5

Meanwhile, in a saucepan combine the flour, sugar and salt.

Step 6

Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.

Step 7

Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto the slightly beaten egg yolks while whisking constantly.

Step 8

Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.

Step 9

Stir in the butter and pure vanilla extract.

Step 10

Cool almost to room temperature before pouring 1/3 of the custard into the baked pie shell. Add a layer of sliced ripe bananas, followed by another third of the vanilla custard, another layer of sliced bananas and the last of the vanilla custard. Pour about 1 cup of caramel sauce over the top and chill for about 3 hours or overnight in the fridge. Garnish with Vanilla Whipped Cream.

Step 11

Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3-4 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.

Step 12

Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.

Step 13

When the color is right, quickly add the butter and stir quickly until the butter is melted.

Step 14

Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.

Step 15

Cool completely. Store in an airtight plastic container or in a mason jar in the fridge.

Step 16

Combine and beat to soft peaks and spread or pipe on top of the cooled pie. Garnish with sliced bananas and a drizzle of caramel sauce.